One of the most frequently asked questions we receive at American Egg Board has to do with conversion of shell eggs to egg products. Each conversion is unique to the ingredients in the formulation. When nutrient factors are available for any one form of egg — shell, refrigerated liquid/frozen, or dried eggs — the other two can be estimated. The following tables show conversion factors for estimating the amount of nutrients in either whole, white, or yolk when two are known.
Table 1 — Conversion factors for estimating nutrient components in shell eggs and dehydrated eggs from liquid/frozen product data.*
Multiply nutrient values for liquid/frozen products by:
Table 2 – Equations for estimating amount of nutrients in whole, white, or yolk when two are known.**
If you have a specific question or need help in egg product conversion, call 877-488-6143.